January 1, 2010
At Om Shan Tea, the air is filled with the clatter of small earthenware teapots, the sound of ethereal gongs and flutes and quiet animated conversation. Tea drinkers cluster on reed stools around low tables surrounded by antiques from tea-drinking lands.
Oshan Anand, the owner of this year-old teahouse in the Mission district of San Francisco, sits at an antique tea table of dark wood and stone and pours tiny cups of pu-erh, the aged Chinese tea that, like wine, is often known by region and vintage.
